Sweet Potato Black Bean Chili
Sweet potato black bean chili is a tomato-based vegetarian dinner with soft sweet potato cubes, canned beans and a smoky, mild spice blend. One pot and pantry staples make it practical for an autumn supper or a prepared-ahead lunch.
Equipment
- 1 4-quart heavy pot and lid
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 lb sweet potatoes 450 g; peeled, 1/2-inch cubes
- 1 tbsp mild American chili powder a blended seasoning, not pure hot chile
- 1 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt plus more to taste
- 1 28-oz can diced tomatoes with juices
- 2 15-oz cans black beans drained and rinsed
- 1 1/2 cups low-sodium vegetable broth 360 ml
- 1 tbsp lime juice
Instructions
- Heat the oil in a 4-quart pot over medium heat. Add onion and bell pepper; cook 5–6 minutes, stirring, until the onion softens. Add garlic and stir for 30 seconds.
- Add the sweet potato cubes, chili powder, cumin, paprika and salt. Stir for 30 seconds, then add tomatoes with juices, drained black beans and broth. Scrape the bottom and bring to a gentle simmer.
- Partly cover and simmer 25–30 minutes, stirring occasionally, until the sweet potato cubes yield easily to a fork. Add a splash of broth if the bottom begins to catch. The cubes should remain visible but be soft inside.
- For a thicker chili, mash a small spoonful of beans against the side of the pot and stir them back in. Add lime juice, taste and adjust salt. Serve as is, or with optional avocado or cilantro.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.